Snickers cake

For the dulce the leches, submerge can of sweetenedcondensed milk into simmering water and cover.

If you're afraid of exploding cans that will spray you entire apartment with scorching caramel, open can a tiny bit and cover top tightly with aluminium foil. If you're a badass leave it closed.

Let boil for 2.25 hours, then let cool down to handleable temperature.

Beat together room temperature butter, salt and sugar until light and fluffly.

Beat in yolks.

Fold in flour until just incorporated.

Press on cookie sheet, stab with fork all over.

Bake in 175C oven for 15-20 minutes, until just lightly browned around the edges. It will still be very soft and squishy.

Let cool to harden.

Roast peanuts under broiler or in a pan until lightly browned. Don't let them get too dark or it will be too bitter.

Crush them with a cleaver or rolling pin or by sitting on them or whatever until they're just perfect in size. If you don't know what perfect in size means, you don't get to make this cake.

Combine with caramel and salt, then spread over cooled cookie cake.

Let cool to harden.

Smash chocolate into pieces then melt over in dry bowl over steaming water or on very low on an induction stove.

Spread over caramel mixture.

Put whole thing in fridge, then eat everything like a pig.